Zucca 83

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Fresco-style painted ceilings bring a classic touch to this modern Italian bistro. We started with chef Marcel Fortuin’s steamed mussels, served in a bowl brimming with white wine sauce that begged to be sopped up with the crusty house-baked bread. Chilean sea bass alla Zucca was as delicious as it was colorful, the flaky filet perched atop black squid ink pasta along with chunks of roasted pumpkin and a drizzle of bright orange roasted pepper sauce.